Sunday, March 7, 2010

Almond Cranberry Biscotti

When people think of their favourite cookies, biscotti isn't usually what tops peoples lists. The crumbly, dry cookie, known as an accompaniment for coffee and tea often goes forgotten when people consider baking cookies. I'll admit, I've always liked biscotti, but if I ever had the option of a chocolate chip cookie or a biscotti, I would always choose the chocolate chip cookie...well, that is, until I made these!

My Almond Cranberry Biscotti is one of my favourite cookies! Unlike many biscotti, which are hard as rocks, this biscotti is more like a dense, crumbly cookie, rather than an airy, hard, dry one. The almonds give the cookies a great nutty and sweet flavour, as well as texture, while the chewy cranberries add a hint of both sweet and tart flavour. A subtle addition of orange zest makes these biscotti really stand out. The orange zest brightens up the flavour of the cookie, while remaining almost completely unnoticed. I have made these biscotti so, many times I may as well have the recipe tattooed on the back of my hand! You have got to these with your next morning coffee!
Tip: If you don't have an orange on hand for the orange zest, simply use about 2 tsp orange juice. The zest has a more pronounced flavour, but orange juice will still do the trick!
Tip: Serve these cookies at your next brunch!

1/2 cup butter, room temperature
3/4 cup sugar
2 eggs
2 tsp vanilla extract
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup sliced almonds, lightly toasted
1/2 cup dried cranberries
1 tsp orange zest

1. Line a baking sheet with parchment paper or a Silpat mat. Set aside.

2. In the bowl of an electric mixture, cream the butter and sugar together, at high speed, until light in colour and the mixture does not feel gritty when rubbed between fingers.

3. Add the eggs, one at a time, at low speed, until just combined. Add the vanilla and combine at low speed.

4. In a medium bowl, sift the flour, baking powder, cinnamon, and salt together. Add the flour to the egg mixture in several small increments, while mixing at low speed. Stir until just combined.

5. Stir in the almonds, dried cranberries, and orange zest.

6. Separate the dough in half and, on a floured surface, form each half into a log of desired size (about 12 inches long).

7. Bake at 350ยบ for 25-30 minutes, or until golden brown.

8. Remove from oven and transfer logs to a wire rack. Let cool for about 10 minutes.

9. Using a serrated knife, cut the logs into slices about 3/4 of an inch thick. Lay cookies on their side on the baking sheet and bake for an additional 10 minutes. Let cool and serve with coffee! Store in an airtight container.

Listening to:


Callie Grayson said...

I be making these this afternoon! thanks for sharing!!

Angie's Recipes said...

These biscotti are perfectly baked!

Sonia (Nasi Lemak Lover) said...

Hi, Thanks for stopping by my blog. You have a wonderful blog too, will visit you more often from now.

Jamie, M.I.T. said...

Hey Danielle! I've made a cornmeal cranberry biscotti that were good so we should probably organize a cookie exchange party to sample!

Danielle said...

Thanks everyone!

Jamie can we actually do that!?!? I would love a cookie party...or you baking me cookies! lol And then we can both blog about it! :)

Richelle said...

Hi there - I've used your recipe to guide my own biscotti baking today - making it for the first time. I've posted it on my Facebook group, "What's Cookin'" where I post about my learning-to-cook adventures and attributed it to you, with a link back to your blog.

(Note: recipes are posted on the Discussions tab.)

Thanks! They turned out really well and are cooling now. Can't wait to eat & share 'em.